نمایش نتایج جستجو برای
موضوع : علوم و صنایع غذایى
زبان مقاله: انگلیسی
کلمات کلیدی: cheese
موارد یافت شده: 24
1 - Debittering of tryptic digests from beta casein and enzyme modified cheese by X-PDP (چکیده)2 - Studied on the effect of starter culture concentration and renneting pH on the Iranian brine cheese yield (چکیده)
3 - Modelling and optimization of viscosity in enzyme-modified cheese by fuzzy logic and genetic algorithm (چکیده)
4 - Iranian white brined cheese using traditional kefir grain (چکیده)
5 - Formulation Optimization of Process Cheese using Enzyme Modified Cheese (چکیده)
6 - Effect of Soy Cheese and Trisodium Citrate on Pizza Cheese (چکیده)
7 - Isolation and Identification the indigenous Lactic Flora from Lighvan, as an Irania Raw Milk Cheese from Milk and Ripend Cheese (چکیده)
8 - The effect of adding enzyme-modified cheese on sensory and texture properties of low- and high-fat cream cheeses (چکیده)
9 - Survey on traditional Kurdish cheese contamination by staphylococcus aureus & salmonella during ripening times (چکیده)
10 - Isolation and Identification of Lactic Acid Bacteria from Koozeh Cheese (چکیده)
11 - Molecular analysis of the diversity and evolution of lactic flora in Lighvan-an Iranian raw sheep's milk- cheese (چکیده)
12 - The distribution of some pathogenic micro-organisms in Kurdish cheese during ripening (چکیده)
13 - Evaluation of rennet type and container influences on physicochemical and microbial properties of local Kurdish cheese (چکیده)
14 - Evaluation of rennet type and container influences on the proteolysis trend of local Kurdish cheese during the ripening (چکیده)
15 - Effect of Trisodium Citrate Concentration and Soy Cheese on Meltability of Pizza Cheese (چکیده)
16 - Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches (چکیده)
17 - The biodiversity and evolution of lactic flora during ripening of the Iranian semisoft Lighvan cheese (چکیده)
18 - Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genes (چکیده)
19 - Microbiological characterization of Iranian raw milk cheese “Lighvan” with reference to food safety (چکیده)
20 - Identification of antimicrobial producing Enterococci isolated from Iranian raw milk cheeses using cultural methods (چکیده)
21 - Influences of rennet and container types on proteolysis of traditional Kurdish cheese during the ripening (چکیده)
22 - The Effects of Storage Time on Physiochemical, Rheological, Micro- Structural and Sensory Properties of Feta Cheese Fortified with Fish and Olive Oils (چکیده)
23 - Optimization of Operational Parameters to Fortify Iranian UF-Feta Cheese with Fish Oil Using Response Surface Methodology (چکیده)
24 - Potentially Probiotic Lactobacillus Strains from Traditional Kurdish Cheese (چکیده)
